Cakes/ Comfort Food/ Holiday/ Large Sidebar Favorites

Pineapple Upside-Down Carrot Cupcakes

Pineapple Upside-Down Carrot Cupcakes

Pineapple Upside-Down Carrot Cupcakes combine two great desserts – carrot cake and pineapple upside-down cake. It seems like everyone has a different version of carrot cake – raisins, nuts, pineapple, coconut, all of the above, or none of the above.

These cupcakes are nice and moist and aren’t overly carrot-y. They’re also the perfect way to portion out your cake. So. if you like carrot cake, give these a try!

Pineapple Upside-Down Carrot Cake Cupcakes
Print

Pineapple Upside-Down Carrot Cupcakes

Pineapple Upside-Down Carrot Cupcakes Author: Kate at i heart eating Serves: 12
Servings 12

Ingredients

  • 1 c . all-purpose flour
  • 1/2 c . granulated sugar
  • 1 ¾ tsp . baking powder
  • 1/4 tsp . salt
  • 1 tsp . ground cinnamon
  • 1/4 c . coconut oil melted
  • 1 large egg
  • 1/2 c . buttermilk or sour milk I used 1/2 T. pineapple juice and then filled the cup the rest of the way with milk
  • 1 tsp . vanilla extract
  • 1 c . grated carrot
  • 20 oz. can pineapple slices
  • 3 T . butter at room temperature
  • 1/2 c . brown sugar

Instructions

  1. Preheat oven to 350 F. Grease a 12-cup muffin tin; set aside.
  2. In a small bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  3. In a separate medium bowl, whisk together coconut oil and egg until combined.
  4. Whisk in buttermilk and vanilla until well-combined.
  5. Add egg and vanilla extract; beat until well-combined, scraping down the sides as needed.
  6. Stir in the flour mixture until just incorporated.
  7. Add buttermilk and stir until just combined.
  8. Melt butter, and pour evenly into bottom of muffin tins.
  9. Top with 2 teaspoons of brown sugar in each tin.
  10. Add 1 slice of pineapple over brown sugar, fitting it as needed.
  11. Divide batter evenly between muffin tins.
  12. Bake for 18-25 minutes, or until lightly browned and toothpick inserted into one comes out without crumbs.
  13. Cool in pan for 10 minutes, and then loosen and invert onto serving platter.

Pineapple Upside-Down Carrot Cupcakes

Like i heart eating on Facebook

You Might Also Like

4 Comments

  • Reply
    Shelby @ Go Eat and Repeat
    February 27, 2015 at 1:06 pm

    My boyfriend loves carrot cake! I would love to try this and see how he likes it!

    • Reply
      Kate
      February 28, 2015 at 10:12 pm

      I hope you both enjoy it! =)

  • Reply
    Jennie
    February 27, 2015 at 2:58 am

    Love this recipe. Do you think this recipe would work in a cake pan, like an 8 x 8 pan? Thanks!

    • Reply
      Kate
      February 27, 2015 at 9:16 am

      Thanks! I haven’t tried it, but I would guess that it would work. If you try it, please let me know how it turns out. Thanks!

    Leave a Reply